BAK 116 - Artisan Bread II

3 Credits
Students will have the opportunity to build on their skills in preparing traditional artisan breads. The making of a sourdough culture, flat breads, and decorative bread shaping will be reviewed. The students will have the opportunity to produce a variety of preferments and naturally leavened dough will also be used to produce crusty artisan loaves.

Prerequisite(s): CUL 105 with a 1.0 or higher

Course Outcomes

Explain the different ways to use fermentation and how to control it to ensure consistent quality product in baking process.
Put into practice several retarding techniques.